01.01.2003 -dessert - spices
Tender ginger bread
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For a snack
dessert, or for a hiking treat, here is a simple, delicious recipe to make with love. »
- 3 ½ oz (100g) of whipping cream
- 1 egg
- 3 ½ oz (100g) flour
- ½ oz (15g) of baking powder
- 2oz (65g) of almond powder
- 2oz (65g) of hazelnut powder
- 7oz (200g) of honey
- 1 zest of an orange
- ¾ tsp (3g) of cinnamon
- ¼ tsp (2g) of salt
- ¼ tsp (2g) of cloves
- ¼ tsp (2g) of juniper
- ¼ tsp (2g) of ginger
- ¼ tsp (2g) of anise
- 1/8 tsp (1g) of Sichuan pepper
- 1/8 tsp (1g) of cardamom
- Boil cream with honey, add spices and blend.
- Cover mixture and set aside.
- Combine flour, salt, baking powder, hazelnut powder and almond powder.
- Strain cream and add to flour with egg, combine well with a spatula.
- Pour batter into a cake mold (buttered in necessary) and let rest at room temperature.
- Pre-heat oven to 340°F (170°C) and cook for 40 minutes.
- At the end of cooking time, unmold cake on a rack.
When it is cool, wrap it in plastic wrap and it will keep several days.
Those who have a sweet tooth will add some candied fruit during preparation.
Ginger bread is ideal for snacks but it is also a handy ingredient for cooking in general. I particularly suggest:
- Use it for Crème brûlée with ginger bread or break some pieces in a chocolate mousse
- Toast it and serve with foie gras (foie gras terrine or sautéed foie gras)
- Add it to simmered dishes such as Flemish stews made with stew beef and Trappist beer
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